Butchered Items

The Butchered Items activity in PAR OPS is essential for efficient inventory management and cost control. This functionality allows businesses to accurately track the transformation of bulk Source Items, such as a 30lb Rib Roast, into individual Target Items like 14oz Ribeye steaks. By creating Butcher Batch Templates, businesses can define the expected yield from a source item, ensuring consistency in portion sizes and predicting costs for individual servings. Additionally, waste tracking and costing are integral parts of this activity, allowing businesses to account for all Source Item waste and understand its impact on overall costs. The dynamic cost calculation feature ensures that the cost of target items is based on the source item cost, yield, and portion size, providing 100% accountability for the source item. This comprehensive approach helps businesses manage inventory levels, track waste, and maintain accurate costings for individual portions.

How Do I Create a Butcher Batch Template?

1. Go to Waste Templates
2. Create Batch Template
   1. Select Add a Batch button
      1. Adjust as needed
         Batch Number
         Entry Date
         Butcher Date
   2. Select Create button
3. Add Source Item(s)
   1. Select Add A Line button
      Select Source Item
      Select Unit of Measure
      Enter Quantity
      Select Save As Template
      Enter Template Name
      Select Save

How Do I Use a Butcher Batch Template?

When an employee is first added to PAR OPS, their availability is assigned as Available for all days and can be edited.

1. Go to Butcher Batch
2. Select Batch Template
   1. Select Add A Batch button
      1. Adjust as needed
      2. Batch Number
      3. Entry Date
      4. Butcher Dat e
   2. Select Create From Template
   3. Select Create button
3. Butcher Source Item(s)
   1. Butcher your Source items into their Target items
4. Add Target Item(s)
   1. Select Add A Line button
   2. Select Target Item
   3. Select Unit of Measure
   4. Enter Quantity
   5. Select Add Target button to add another item
   6. Select Target Item
   7. Select Unit of Measure
   8. Enter Quantity
   9. Select the Batch Number bread crumb
   10. Select Complete

FAQ

Who cares about butchered items?

Managers, chefs, and inventory control staff care about butchered items to ensure accurate tracking and cost management of food portions.

What is the goal of butchered items?

The goal is to manage the transformation of bulk Source Items into individual Target Items, ensuring consistent portion sizes, accurate inventory levels, and precise cost calculations.

Where can this information be viewed?

This information can be viewed in the PAR OPs system, specifically within the Butchered Batch activity and related inventory management settings.

What other reports or activities are impacted by an entry in butchered items?

Entries in butchered items impact inventory tracking, waste management, cost calculations, and recipe portion control, ensuring comprehensive accountability for all source items.

What is a butcher batch template and why is it used?

A Butcher Batch Template is a pre-defined set of instructions that outlines how a source item, such as a Rib Roast, is broken down into various target items, like Ribeye Steaks of different sizes. It streamlines the butchering process by providing a standardized method for portioning Source Items into Target Items.  This ensures consistency in product offerings and helps manage inventory effectively.

Butcher Batch Templates allow you to choose a Source item that is butchered or portioned into specific Target items, and waste.

What is a source item and a target Item in the context of a butcher batch template?

Source Item: The initial, larger cut of meat or case of lettuce that will be broken down into smaller portions.
For example, a whole Rib Roast or a Case of Head Lettuce.

Target Item: The individual portions that are produced from the Source Item. Examples include Ribeye Steaks (14oz, 8oz, etc.) or Lettuce Cups.

How is the cost of each target item determined?

The cost of each Target Item is calculated based on the cost of the Source Item and the yield of each cut. The system automatically updates the cost per target item as the yield quantities are adjusted. This ensures accurate pricing and cost management.

What is yield and why is it important?

Yield refers to the number of Target Items obtained from a single Source Item. Accurate yield entries are crucial for determining the cost per Target Item and ensuring profitability. For example, if a 30-pound Rib Roast yields a Target Item of 15 14oz Ribeye Steaks, the yield for that Target Item would be 15.

Can I create a butcher batch template with multiple source items?

Yes, you can create more complex templates, like for a salad bar, by adding multiple Source Items (lettuce, tomatoes, onions, etc.). Each Source Item would then have its own set of Target Items (chopped lettuce, diced tomatoes, sliced onions, etc.).

What happens to leftover portions that are not used for target Items?

Any portion of the Source Item that is not allocated to a Target Item is considered Waste. The template will display the amount of leftover waste, allowing you to track and minimize losses through the Waste activity.